Recipe: Real Food Daily's Butternut Squash, Corn, and Cilantro Phyllo Rolls and Tofu Ricotta

REAL FOOD DAILY'S BUTTERNUT SQUASH, CORN, AND CILANTRO PHYLLO ROLLS

"You could almost call these pastries: They're delicate, sweet, and flaky, with a slight crunch provided by the corn. Canola oil replaces the melted butter raditionally used with phyllo and helps crisp the rolls as they bake."

2 tablespoons olive oil
2 cups finely chopped onions
1/2 cup finely chopped celery
2 teaspoons minced garlic
1 3/4 pounds butternut squash, peeled, seeded,
and cut into 1/4-inch cubes
1 cup julienned peeled carrots
1 cup very thinly sliced green cabbage
1 cup yellow corn kernels (about 2 ears of corn)
1/4 cup finely chopped fresh cilantro
1/4 teaspoon sea salt
1/4 cup Tofu Ricotta Cheese (recipe follows)
8 frozen whole wheat phyllo pastry sheets, thawed
1/2 cup canola oil

Heat the olive oil in a large, heavy frying pan over medium heat. Add the onions, celery, and garlic and saute for 5 minutes, or until the onions are translucent.

Add the squash and carrots, and saute 25 minutes longer, or until the squash and carrots are crisp-tender.

Add the cabbage and corn, and saute for 4 minutes, or until the cabbage wilts and the liquid evaporates (the mixture should he thick and chunky at this point).

Stir in the cilantro and salt. Cool to room temperature and stir in the cheese.

Preheat the oven to 375 degrees F. Line a large, heavy baking sheet with parchment paper.

Unroll the phyllo sheets on a dry flat surface. Carefully remove 1 phyllo sheet and lay it on a work surface (keep the remaining phyllo covered with plastic wrap and a damp kitchen towel). Brush the phyllo sheet with some of the canola oil. Cut the phyllo sheet crosswise into three 4-inch-wide strips.

Place 2 generous tablespoons of the butternut squash mixture on one short end of each phyllo strip. Working with phyllo strip at a time, roll up the phyllo to enclose the squash mixture, folding in the sides as for a burrito. and brushing the edge with more oil to seal. Transfer the rolls to the prepared baking sheet, seam side down, and brush the tops with more oil. Repeat with the remaining phyllo sheets, oil, and butternut squash mixture, Forming 24 rolls total.

Bake for 25 minutes, or until golden brown. Cool slightly, then arrange the rolls on a platter and serve warm.

TO MAKE AHEAD:
Stored in an airtight container, the uncooked rolls will keep for 1 week in the freezer. To bake, place the frozen rolls on a baking sheet (do not thaw them) and bake for 35 minutes, or until golden brown.

TOFU RICOTTA CHEESE
Makes 3 cups

14 ounces water-packed firm tofu, drained
2/3 cup yellow miso
2/3 cup water
1/2 cup tahini
1/4 cup extra-virgin olive oil
5 large cloves garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon sea salt

Blend all the ingredients in a fond processor until smooth. The cheese will keep for 2 days, covered and refrigerated.

Makes 24 rolls
Source: The Real Food Daily Cookbook by Ann Gentry